In today’s fast paced world, people often forgo the attention to detail or don’t bother going the extra mile. Aspic is a less used classical art that was once used frequently. Many people believe that the name aspic comes from the serpent called asp, whose icy coldness recalls that of the jelly. However, this explanation seems to be quite far fetched. In truth the word derived from the Greek word aspis, which means buckler or shield. In fact, it was this form that the first molds were made. Others were made in the shape of a coiled snake, to probably justify the name aspic. Whatever its origin may be, the word aspic is applied to very different preparations such as foie gras in aspic, lobster in aspic, chicken in aspic, etc.
Jelly is a clear meat or fish stock which solidifies when cold, a virtue of the gelatinous substance contained in it. In earlier times, meat and fish jellies were prepared with hartshorn. Nowadays, these jellies are prepared in a more natural way, by including gelatinous bones in the stock or by adding a quantity of gelatin to it.
Aspic jellies are to cold cookery what consommés and stock are to hot cookery. If anything the former are perhaps more important, for a cold entrée. However perfect the cold entrée is, accompanying it with jelly or aspic always increases its appeal.
Jelly is obtained by melting the gelatinous substances found in certain meats such as: Veal shin, Pigs feet, bacon or pork rind. Jelly can also be made by adding powdered gelatin to a cooking stock. This method is not recommended but it can sometimes be used in the summer when the heat makes it too difficult to prepare certain cold dishes that are completely encased in jelly.
Chaud-froid however is a thick white sauce that usually coats meat or fish that has been poached or roasted, and then chilled with aspic coating the top. This preparation was once quite popular for elaborate buffets, but modern tastes have moved away from it for a cleaner, less altered flavors. Aspic can be used to coat meat or fish or it can be poured onto a platter and presented as a show piece for a buffet. People nowadays would probably appreciate aspic and chaud-froid more as an art piece than coating foods.
Aspic can also be used in food photography. Aspic gives a nice smooth, clear and shiny surface that works well for photographs. The process for making foods more impressive for photography involves coating whole hams, vegetables or other foods in aspic with room temperature gelatin and then chilling the food.
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